STRESS IN MICHELIN RESTAURANTS
JOHRI, FURQAN (2014)
JOHRI, FURQAN
Vaasan ammattikorkeakoulu
2014
All rights reserved
Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-201402192437
https://urn.fi/URN:NBN:fi:amk-201402192437
Tiivistelmä
The purpose of this study is to find whether stress among the staff occurs in Michelin restaurants and is it more than in other restaurant types. The research is conducted in only Michelin and only from the people who have worked in this part of the industry. Quantitative method was used to conduct the research. The theory part begins with explaining what the word stress actually means. The medical and general meaning of the word is explained and then later on the causes and consequences are discussed. Further on the theory comes the part where the author discusses about the global restaurant industry with its sub parts and going deeper in the fine dining industry and more further specifically in Michelin restaurants and explaining what the Michelin guide is, how it has affected the restaurant industry and what stress it has caused amongst people working there. Finally the theory ends with giving some examples based on actual life event of different employees working in this fast pacing Michelin industry. The research reveals that there is indeed stress in the Michelin industry and it even reveals, when analyzing the responses, that the stress is higher than other restaurants types.